A refreshing, spiced Kalimotxo (red wine and soda) riff with a Southern Accent from Alba Huerta of Houston’s Julep The fruit and spice notes from the Madeira (fortified wine from the Portuguese island colony that was immensely popular during Colonial times in the US and remains popular in pockets of the South) are underscored by complementary notes of smoke from the mezcal and more spice from the ancho chile liqueur. The Club Soda adds the effervescence needed for a good kalimotxo 1 oz Madeira (5 yr Bual is a good variety to look for; don’t want something with too much age) .75 oz Mezcal (Del Maguey Vida, Koch, etc) .25 oz Ancho Reyes Chile Liqueur .25 oz Agave Syrup Stir with a single ice cube and strain into a chilled double rocks glass with a few ice cubes. Top with Club Soda or Topo Chico. No garnish